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Latest Umami Stories

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2010-11-24 08:55:00

In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavors This Thanksgiving, when you bite into the cranberry sauce and the tartness smacks your tongue as hard as that snide comment from your sister, consider the power of sour. Neurobiology researchers at the University of Southern California have made a surprising discovery about how some cells respond to sour tastes. Of...

2010-10-25 09:54:00

DAVIS, Calif. and TOKYO, Oct. 25 /PRNewswire/ -- The US Department of Agriculture's Agricultural Research Service (ARS) and Ajinomoto Company have announced a joint research project to explore whether the regular inclusion of dietary sodium glutamate (MSG) used to enhance the taste of foods, has beneficial effects on eating behavior and body weight management. The trial, which will be conducted by ARS' Western Human Nutrition Research Center (WHNRC), will assess in overweight women...

2010-10-12 09:28:00

- Croatian banks extend additional credit to Kali Tuna of $11.6 million, proceeds to be used as working capital for growing inventories - Finalizes line of credit of $15 million with its major shareholder - Finalizes term loan with new investor of $5 million gross proceeds NEW YORK, Oct. 12 /PRNewswire/ -- The Board of Directors of Umami Sustainable Seafood Inc. ("OTC Bulletin Board: UMAM") (the "Company") today announced credit facilities of $11.6 million from Croatian banks to be used...

eaa541f64fd6dbe0c36d8cb43152eaca1
2010-01-10 09:44:48

Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste. In addition to molecules that directly trigger specific taste buds (salty, sweet etc.), there are other substances which have no flavor of their own but can enhance the flavors they are paired with (known as kokumi taste in Japanese...

2009-12-22 14:07:16

Endocannabinoid modulation of tongue sweet taste receptors may help control feeding behavior New findings from the Monell Center and Kyushu University in Japan report that endocannabinoids act directly on taste receptors on the tongue to enhance sweet taste. "Our taste cells may be more involved in regulating our appetites than we had previously known," said study author Robert Margolskee, M.D., Ph.D., a Monell molecular biologist. "Better understanding of the driving forces for eating and...

a7ffc8b632cbe812665c4536094546681
2009-10-16 13:40:00

Scientists have found out how people can taste the bubbly sensation from carbonated beverages. The answer appears to lie in an enzyme on the surface of sour-sensing cells in taste buds, researchers reported in the journal Science. Researchers at National Institutes of Health's National Institute of Dental and Craniofacial Research (NIDCR) and colleagues from the Howard Hughes Medical Institute at the University of California, San Diego (UCSD) used mice in their study. Mice have a similar...

13bf36d8a36578326c7f41c057b95580
2009-10-09 14:30:38

One hundred years ago, Kikunae Ikeda discovered the flavor-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese. New research now reveals that the tongue has a receptor that is exclusively activated by glutamate. "Although other receptors have been found on the tongue that are also aroused by glutamate, they are not specific. That is, they need to be in contact with nucleotides and...

2009-07-08 13:27:35

Using a combination of sensory, genetic, and in vitro approaches, researchers from the Monell Center confirm that the T1R1-T1R3 taste receptor plays a role in human umami (amino acid) taste.They further report that variations in the genes that code for this receptor correspond to individual variation in sensitivity to and perceived intensity of umami taste."These findings bolster our understanding of human taste variation and individual differences in tastes for essential nutrients," says...

2008-07-23 15:01:01

Cargill has received a patent for a breakthrough technology in taste tissue imaging and taste modification that is superior to the cell screening technology currently available in the flavor, food and beverage industries. The patented technology will allow Cargill to effectively discover taste modifiers - such as sweetness enhancers, bitterness blockers, savory enhancers and salt enhancers - and develop flavors that make food and beverage products taste better. For example, Cargill's...

9db5dea2091ed9ae19168e51ffd816e5
2008-06-10 14:10:05

Using the same concept behind commercial breath-freshening strips, a Temple University researcher has developed a new, easier method for clinical taste testing.Greg Smutzer, director of the Laboratory of Gustatory Psychophysics in the Biology Department of Temple's College of Science and Technology, has created taste strips similar to breath-freshening strips, but these edible strips contain one of the five basic tastes that are detected by humans "” sweet, sour, salty, bitter and...


Word of the Day
snash
  • To talk saucily.
  • Insolent, opprobrious language; impertinent abuse.
This word is Scots in origin and probably imitative.